Steamed Partridgeberry Pudding

Submitted by: Academy Canada Culinary Class
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Difficulty: Easy
Prep Time: Fifteen Minutes
Total Time: More than 1 hour

For the pudding
1 cup butter, softened
3/4 cup dark brown sugar
1 egg
1 tsp vanilla
6 tbsp water
1 tsp lemon zest
2 cups flour
1/2 tsp cinnamon, ground
1/2 tsp salt
1 1/2 tsp baking powder
1/2 tsp baking soda
1 cup frozen partridgeberries
1 tbsp flour
For the sauce
2 tbsp + 2 tsp cornstarch
1/4 tsp nutmeg
1/2 tsp cinnamon
1 cup dark brown sugar
1 1/2 cups water
1/4 cup spiced rum
2 tbsp butter
1 tsp vanilla
To make the pudding In a large bowl, cream together butter and sugar. Beat in the egg and vanilla until fluffy. Stir in water and zest. In a separate bowl, sift together 2 cups flour, cinnamon, salt, baking powder and baking soda. Add to wet ingredients. Mix just until it's all evenly combined, being careful not to over mix. (The mixture should resemble thick cake batter.) Use 1 tbsp of flour to dust the berries. Then fold them in carefully, so as not to over mix the batter or make it streaky with berry juice. Place the batter in a pudding tin and steam for about one hour. It should feel firm when done. Remove the cover and allow it to set up in the tin for about 2030 minutes.

To make the sauce Sift cornstarch and spices into the sugar. Add water and rum, and mix well. Cook over a medium-high heat stirring almost constantly until it comes to a boil. Allow it to boil for 15-20 seconds to ensure the starch is cooked out. Remove from heat and stir in the butter and vanilla. Turn the pudding out of the mould and serve with the Brown Sugar Rum Sauce. Yield: 8-10 servings

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